Zobrazeno 1 - 5
of 5
pro vyhledávání: '"C. S. Cheow"'
Autor:
A. T. Jackson, C. S. Cheow
Publikováno v:
International Journal of Food Science & Technology. 17:431-440
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33b7b6c68f324c8b33cc1c1ff29d2442
https://doi.org/10.1111/j.1365-2621.1982.tb00198.x
https://doi.org/10.1111/j.1365-2621.1982.tb00198.x
Autor:
C. S. Cheow, A. T. Jackson
Publikováno v:
International Journal of Food Science & Technology. 17:417-430
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b6958277e733cfa19e8c776015d425f
https://doi.org/10.1111/j.1365-2621.1982.tb00197.x
https://doi.org/10.1111/j.1365-2621.1982.tb00197.x
Publikováno v:
International Journal of Food Science and Technology. 36:741-747
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bf1e6f7e10807b005fecf8dc14c25ff
https://doi.org/10.1046/j.1365-2621.2001.00481.x
https://doi.org/10.1046/j.1365-2621.2001.00481.x
Publikováno v:
Journal of the Science of Food and Agriculture. 79:879-885
Light microscopy studies on the fish cracker gel and expanded product ('keropok') emphasised the role of fish proteins in the starch expansion process. The addition of salt (20 g kg-1) in the 'keropok' helped to distribute evenly the starch in the fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc7ed674639b7d3fda1d72dd930667cb
https://doi.org/10.1002/(sici)1097-0010(19990501)79:6<879::aid-jsfa295>3.0.co
https://doi.org/10.1002/(sici)1097-0010(19990501)79:6<879::aid-jsfa295>3.0.co
Publikováno v:
International Food Research Journal; 2014, Vol. 21 Issue 1, p317-324, 8p